Wash and dry the pumpkin but don't peel it. Cut the pumpkin into 2cm-thick half-moon wedges, discarding the seeds. Coat in 2 tablespoons of olive oil and arrange on a baking tray, with some sitting up and some on their sides. Scatter with the rosemary, sea salt and freshly ground black pepper.

Step 3

Bake for 30-40 minutes, turning once or twice, until the pumpkin wedges are tender, golden and scorched on the edges.

Step 4

Coarsely crush the amaretti biscuits. Heat the butter and the remaining tablespoon of oil in a non-stick frypan over medium heat and sizzle the sage leaves for 30 seconds or until they are crisp.

Step 5

Scatter the fried sage leaves over the pumpkin and drizzle with the buttery juices. Strew the crushed amaretti biscuits over the top and serve.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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